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It's sturdy enough to stand up to even the juiciest burger but still soft enough for a satisfying squish. Some individuals hate it, but I sort of love it when a bun begins breaking down just a little bit as I consume it's like it's becoming one with the hamburger. I can't stand when garnishes slip out of the bun.

( Putting them on the bottom bun, like Burger Center does above, can assist). The best burger-makers out there understand how to contain them. Shredded lettuce helps, and a melty blanket of American cheese (yes, I said "American cheese," you snobs!) can work wonders at locking them down, too. Recently, I was impressed by the basic resourcefulness of the Birch burger, which has diced onions put on top of the patty first, then traps them there with a slice of cheese laid over top.

Their faint sweet taste adds so much to the total flavor. I do enjoy the bite of a raw onion (diced, ideally) from time to time.

I'm really sorry to confess that. I'll usually pluck them off my hamburger and hand them over to a trusty dining buddy. I confess that a pickle-less burger can fall a bit flat. It requires that acid. That's why I enjoy a house-made fast pickle: You understand, the kind that taste like the chef whispered the word "vinegar" at a cucumber from a mile away, then gently brushed it with a sprig of dill.

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I need some tang, I need some sweetness. I will not balk at an aioli or other fancy spread, however I'm hardly ever looking for anything expensive under my bun. That's the perfect burger.

Like I said in my piece: A lot of hamburgers are good burgers, but some hamburgers are fantastic. I invite hearing about your preferred hamburgers.

Freddy's Frozen Custard & Steakburgers

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With summertime and warm weather comes an hunger for grilled food especially burgers. Sure, you can eat hamburgers year-round, however there's nothing quite like a juicy patty hot off the grill, specifically if you can enjoy it in your own yard. Plus, when you're turning burgers in the house, you're in control.

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And the alternatives are practically unlimited. In addition to the classic American beef and cheese on a bun combo, you can make burgers with various meat, poultry, or seafood, sandwich them between all kinds of bread and rolls, and go bananas with garnishes. To kick off a summertime we hope is filled with burgers and backyard time, we've collected dishes and suggestions from chefs and food specialists, consisting of Andrew Zimmern, Giada De Laurentiis, Adam Richman, Serena Wolf, Martha Stewart and Jamie Purviance.

Freddy's Frozen Custard & Steakburgers

Banh Mi BurgerEvan SungAs the star of "Guy vs. Food" and "Adam Richman's The Best Sandwich in America" on Discovery, Adam Richman knows a thing or 2 about sandwiches and travel-inspired consuming. This pork hamburger, adapted from his cookbook, "Straight Up Tasty; Meals, Memories and Mouthfuls from My Journeys," mixes two of Richman's favorites, the timeless American burger and the Vietnamese banh mi.

Pork pt is simple to find in upscale supermarkets or online, however if you can't find it or just do not like it Richman insists this burger has a lot huge flavor, you can avoid it. Giadzy"Absolutely nothing says summer like ripe tomatoes in a caprese salad or a burger right off the grill, so why not have the very best of both worlds?" asks TV character, cookbook author and restaurateur Giada DeLaurentiis.

Serving the patties on gently grilled focaccia highlights the Italian style, however routine hamburger buns also work. You truly can't go wrong.